French Country Shellfish Stew

This recipe serves:  4

2 tablespoons olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
1 red pepper, finely chopped
2 cloves garlic, minced
salt to taste
freshly ground black pepper
zest of 1 orange
1 teaspoon minced, fresh thyme, or 1 teaspoon dried
1 bay leaf
1/2 cup white wine
1 28-ounce can diced tomatoes, drained
2 cups fish stock, clam juice or chicken broth
1 dozen littleneck or cherrystone clams
12 medium shrimp, peeled and deveined
2 pounds mussels, scrubbed
2 tablespoons fresh parsley, coarsely chopped
1. Heat the olive oil in a soup pot over medium heat. Add the onion, celery, red pepper and garlic, season lightly with salt and pepper and cook until the vegetables begin to soften, about 5 minutes.

2. Add the orange zest, thyme, bay leaf and wine and bring to a boil. Cook until the wine is almost gone.

3. Add the tomatoes and fish stock (or clam juice or chicken broth) and cook for 5 minutes more. (This can be made in advance and stored in the refrigerator for up to 3 days.)

4. Rinse the clams and add them to the pot, cover with a lid or foil and cook for 5 minutes.

5. Remove the cover and add the mussels. Cover again and cook for 1 minute. Remove the cover, add the shrimp and cook until the shrimp are just cooked, about 2 minutes more.

6. Season with salt and pepper if needed and serve hot.

Serving Size: 2 cups stew

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